Anel Sueco
Farinha - 750 gr.
Manteiga - 100 grs.
Leite - 5 decilitros
Açúcar e canela - q.b.
3 gemas de ovos e 15 grs. de fermento de padeiro, 1 pitada de sal.
Deita-se a farinha numa tijela e no centro o fermento diluído num pouco de leite morno, as gemas batidas e a manteiga derretida. Vai-se batendo e juntando aos poucos o leite morno e açúcarado até que a massa fique nem mole nem dura e apareçam uma bolhas à superfície. Cobre-se com um pano e deixa-se levedar para o dobro.
Depois de lêveda, estende-se com o rolo até ficar muito fina. Barra-se a superfície com manteiga derretida (que se deixou previamente) polvilha-se com bastante açúcar e canela. Enrola-se como se fosse uma torta, aparam-se as duas extremidades e unem-se fazendo um anel. Coloca-se num tabuleiro untado e com uma tesoura dão-se profundos golpes na parte de cima da massa, sem chegar à parte que assenta no tabuleiro. As fatias obtidas vão-se puxando uma para a esquerda, outra para a direita desencontradamente até o anel ficar todo dividido em fatias. Torna-se a tapar e deixa-se levedar mais 20 a 30 minutos.
Pinta-se com gema de ovo e vai ao forno quente a cozer.
Swedish Ring
Flour - 750 gr.
Butter - 100 gr.
Milk - 5 deciliters
Sugar and cinnamon - q.b.
3 egg yolks and 15 gr. baker's yeast, 1 pinch of salt.
Pour the flour into a bowl and make a hole in the center to put the yeast diluted in a little warm milk, beaten egg yolks and melted butter. Go beating and adding gradually warm sugary milk until the dough is neither soft nor hard and one bubbles appear on the surface. Cover with a cloth and leave it to rise to double.
After leavens, extends the dough with a roll until it become very thin. Bar to surface with melted butter (which left previously) with very sprinkles sugar and cinnamon. Rolls up like a pie, trim up the two ends and join to making a ring. Place in a greased baking tray and makes deep strokes on top of the dough with scissors without reaching the part which rests on the board. The slices will be obtained by pulling one to the left and one for the right until the ring mismatched be all divided into slices. Becomes a stopper and allowed to ferment further 20 to 30 minutes.
Paint with egg yolk and going to the hot oven to bake.
Butter - 100 gr.
Milk - 5 deciliters
Sugar and cinnamon - q.b.
3 egg yolks and 15 gr. baker's yeast, 1 pinch of salt.
Pour the flour into a bowl and make a hole in the center to put the yeast diluted in a little warm milk, beaten egg yolks and melted butter. Go beating and adding gradually warm sugary milk until the dough is neither soft nor hard and one bubbles appear on the surface. Cover with a cloth and leave it to rise to double.
After leavens, extends the dough with a roll until it become very thin. Bar to surface with melted butter (which left previously) with very sprinkles sugar and cinnamon. Rolls up like a pie, trim up the two ends and join to making a ring. Place in a greased baking tray and makes deep strokes on top of the dough with scissors without reaching the part which rests on the board. The slices will be obtained by pulling one to the left and one for the right until the ring mismatched be all divided into slices. Becomes a stopper and allowed to ferment further 20 to 30 minutes.
Paint with egg yolk and going to the hot oven to bake.
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